Baked Butternut Squash

1. 1

   Preheat the oven to 375F.

2. 2

   Scrub the squash, place it on a baking sheet, and prick it in a few places with a sharp knife.

3. 3

   Bake until tender, about 1 hour.

4. 4

   Remove the squash from the oven, split it in half (hold it in a towel), and scoop out the seeds.

5. 5

   Season each half with some lime juice and salt and pepper to taste.

6. 6

   Cut each half in half again and serve.

7. 7

   Variations:

8. 8

   While the squash is baking, melt 2 tablespoons butter in a small skillet over low heat.

9. 9

   Stir in 1/2 teaspoon spice, such as ground cardamom, cloves, cinnamon, or cumin, and, if you like, 1 tablespoon brown sugar.

10. 10

    Brush the butter mixture over each portion of squash before serving.

11. 11

    Or heat 2 tablespoons olive or vegetable oil in a small skillet until hot, stir in 1/4 cup minced herbs, like parsley or dill, and drizzle over each portion right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.